Mini Chicken Pot Pies

I’ve been on a major cooking/baking streak lately. Some may say I’ve gone a little mad when it comes to this domestic chore. I don’t know if this technically qualifies as nesting, but I want to cook allllllll the things. And then eat them.

The most recent thing I’ve added to my repertoire is chicken pot pie; I first had the urge to make them when I saw the recipe in Rachel Ray’s Every Day magazine a couple of months ago. I’ve only had chicken pot pie a time or two in my life, and I’ve certainly never made it, but I really felt the need to tackle those bad boys while heavily pregnant. Go figure.

We use Breville’s Personal Pie Maker to cook our pies, but you can use a set of 9″ pie tray for a full size pie, 4″ mini tart or quiche molds, or even a muffin tray.  Use whatever you have, and make it your own! We also used pre-made pie crusts, but feel free to use homemade.

The verdict? Absolutely delish and ridiculously easy to make! The hardest part is cooking the chicken, honestly. I can definitely picture myself making these again in the cold winter months, even with a newborn in the picture. 😉 That must be saying something!

Chicken Pot Pies_cdah


  • 2 – 3 chicken breasts
  • 1 tbsp olive oil
  • 2 tbsp Italian seasoning (or whatever herb blend you like for your chicken)
  • 4 tbsp (1/2 a stick) light butter
  • 1 onion, finely chopped
  • 1/2 cup unbleached, all-purpose flour
  • 2 cups chicken broth
  • 2 cups 2% or whole milk (to give the sauce the perfect creamy texture)
  • Salt and pepper, to taste
  • 2 cups thawed frozen peas and carrots
  • 1 tbsp thyme
  • 1 package (4 sheets) of pie crust


  1. Cut chicken into small bite-sized pieces, about 0.5″ – 1″ pieces.
  2. In a large pan or skillet, heat the olive oil over medium heat. Once hot, add the chopped chicken and season well with your selected herbs, salt, and pepper.
  3. Saute chicken until cooked through, stirring often, for about 10 minutes and transfer to a bowl for later.
  4. Preheat the oven to 350°F .
  5. In a large pan or skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
  6. Whisk in the flour and cook for a minute. [Don’t worry if it looks clumpy! It’ll smooth out once the add the broth and milk.]
  7. Whisk in the broth until smooth, then add your milk and mix evenly.
  8. Bring to a rapid simmer, whisking continuously while cooking for about 5 minutes.
  9. Stir in the chicken, peas and carrots, and thyme and mix well. Cover and cook for another 5 minutes on low-medium heat, stirring often.
  10. Brush the pie crust bottom with a little bit of milk (some people prefer egg) and shape it into your mold. [I usually roll out the crust a little bit as an extra step to get more bang for my buck.]
  11. Add a generous helping of filling into the pie crust bottom. You want to add enough so that the pie is is a little rounded when you put the top on.
  12. Put the top of the pie on and seal the edges as necessary. Brush the top with a little bit of milk or egg, whatever is your preference.
  13. Bake in the oven until the tops are golden, 20 to 25 minutes. Let rest for 5 minutes before serving.

Source: Inspired by Rachel Ray


Servings Per Recipe: 8 • Serving Size: 1 slice or 1 mini 4″ pie
Calories: 394.1 • Total Fat: 19.8 g • Cholesterol: 48.8 mg
Sodium: 776.7 mg • Carbs: 33.3 g • Dietary Fiber: 1.4 gProtein: 16.3 g

WeightWatchers® PointsPlus™: 10 per serving
*All nutritional info is estimated using Actuals may differ based upon product brand.


One thought on “Mini Chicken Pot Pies

  1. Pingback: {New Recipe} Mini Chicken Pot Pies | cutedogsandhugs

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